Cold Pan Chicken with Pan Sauce

Name: Cold Pan Chicken with Pan Sauce
Yield: 2
Ingredients: 1 whole chicken; 1 tsp salt; 2 medium shallots; 2 cloves garlic; 0.25 cup dry white wine; 1 cup chicken stock; 0.5 count lemon; 2 tbsp cold butter; 1 tbsp parsley; 6 spears asparagus; 2 medium potatoes

2 servings

Open source

Calories

Protein

Carbs

Fat

Ingredients

11 whole chicken
21 tsp salt(5g)
32 medium shallots(60g)
42 cloves garlic(6g)
50.25 cup dry white wine(60g)
61 cup chicken stock(240g)
70.5 count lemon(82g)
82 tbsp cold butter(28g)
91 tbsp parsley(4g)
106 spears asparagus(120g)
112 medium potatoes(300g)

Instructions

1Place a cold pan on the stove and pat the chicken dry; salt and rest for 15 minutes.
2Turn the heat to medium and cook the chicken skin side down without oil until the fat renders and the skin releases easily from the pan.
3Flip and cook the other side briefly, then let the chicken rest.
4Add shallots and garlic to the fond in the pan and stir quickly.
5Deglaze with dry white wine to just cover the bottom of the pan.
6Add one cup of chicken stock and simmer, stirring to loosen browned bits.
7Reduce sauce until thickened, then squeeze in lemon juice.
8Add cold butter and stir on low heat until emulsified.
9Stir in parsley, plate with asparagus and potatoes, and spoon pan sauce over the chicken.